Method for comprehensively improving dewatering and water gaining property of hot air dewatered vegetable

Abstract

The present invention belongs to the field of fruit and vegetable food producing technology. The production process of dewatered fruit and vegetable product with excellent water recombining property includes the steps of: selecting fruit, vegetable material, edible mushroom and other food material; pre-treatment including washing, peeling, slicing, scalding to kill enzyme, protecting color, etc; conventional hot blast drying to water content of 60-80%; extruding in plate press for 10-20 times and secondary hot blast drying to water content of 6-7%; pre-combining with water to water content of 40-60%; processing inside vaccum chamber at normal temperature for 10-30 min; and further hot blast drying to water content below 6%. The extruding in plate press can raise the permeability of cell and raise the subsequent dewatering rate, and the pre-combining with water can raise the water re-combining property of the product obviously.

Description

technical field [0001] A method for comprehensively improving the dehydration and rehydration performance of hot-air dehydrated vegetables belongs to the technical field of fruit and vegetable food processing and relates to the processing of dehydrated fruits and vegetables. Background technique [0002] Hot air drying characterized by heat convection and heat conduction is still the most widely used and most economical method of dehydrating fruits and vegetables, but it has long drying time, high energy consumption, poor recovery (measuring the ability of dry tissue or structure to absorb water again), Disadvantages such as low rehydration speed (a measure of how quickly dry tissues or structures reabsorb water). [0003] The methods to increase the hot air drying speed mainly include the complete replacement method using other drying principles and the partial replacement method using staged combined drying. Such as: Riva-M. (1991) applied hot air and microwave combined d...

AI Technical Summary

Problems solved by technology

Neumann (1972) infiltrated edible polyhydroxy compounds (such as: sucrose, glycerin, etc.) into vegetable tissues before drying so that the dehydrated vegetables after rehydration have good tissue reconstruction properties, but due to differences in varieties, There is also a large difference in the degree of improvement